Jefferson County Recipe of the Day: Slow-Cooked Macaroni and Cheese

For a healthy, yet extra-cheesy meal, try: Slow-Cooked Macaroni and Cheese

Slow-Cooked Macaroni and Cheese


2 cups uncooked elbow macaroni
1 can evaporated milk
1-1/2 cups milk
1/2 cup egg substitute
1/4 cup butter, melted
1 teaspoon salt
2-1/2 cups shredded cheddar cheese
2-1/2 cups shredded sharp cheddar cheese, divided


~Cook macaroni according to package directions. Drain and rinse in cold water.

~In a large bowl, combine the evaporated milk, milk, egg substitute, butter, and salt. Stir in the cheddar cheese, 2 cups sharp cheddar cheese, and macaroni.

~Transfer to a greased 3-qt. slow cooker. Cover and cook on low for 2-3/4 to 3 hours or until center is set, stirring once.

~Sprinkle with remaining sharp cheddar cheese.

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